This recipe is for fried green tomatoes. The recipe’s origins are debated; while the dish is associated with Southern cuisine, some food historians have attributed the dish to Jewish immigrants in the northeastern United States. The corn-breaded dish may have Seminole Indian roots as well.
Recipe Servings: 4
Prep Time
+ 15 minutes resting
+ 15 minutes resting
Cook Time
10 minutes
Total Time
25 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 4 large green tomatoes
- 1 tsp salt
- Pinch ground black pepper
- 2 cups coarse ground yellow cornmeal
- Lard or vegetable shortening, as needed for frying
Directions
- Slice the tomatoes into ½-inch thick slices.
- Sprinkle generously with salt and let stand for 10–15 minutes, then blot dry with paper towels and sprinkle with pepper.
- Place the cornmeal in a shallow dish and, one at a time, dip in the tomato slices. Coat both sides well.
- In a large skillet, heat the lard or shortening until it begins to smoke.
- Fry the tomato slices until brown on each side and serve immediately.
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